Monday, September 6, 2010
Tweaking Our Dinner Plans
I have really really been enjoying getting into the routine of going to our local organic farmers' market on Saturday mornings. It's such an alive atmosphere and a happy place to be! My visits have caused me to renew my commitment to choose to eat better meats...grass fed beef, organic chicken, pastured pork, and wild caught seafood.
In order for our family to do this, we really need to limit the amount of meat that we eat. "Clean" meats are more expensive yet the quality and health benefits are worth every penny. Each week we will have a menu that allows for meat four times a week and the other three nights will be low-cost vegetarian meals. This is a huge step for us!
Our meat meals:
Two times a week will be beef (1 lb. of ground beef and a 1 1/2 lb top sirloin).
One night a week will be chicken (bone-in breasts and legs or a whole chicken).
One night a week will be seafood (either salmon, tilapia or shrimp).
One package of bacon or sausage for Saturday or Sunday breakfast.
For our vegetarian meals:
One dinner will be a pasta dish. (I have a delicious Penne with Gorgonzola and Tomatoes recipe!)
Another dinner will be a Mexican meal (think black beans, corn, and rice burritos!)
The third will probably be soup or chili since we are heading into fall.
I am really excited about these choices! It is important for my conscience to live in a way that I feel respects creation...whether the beautiful land, seas, or precious animals. Yet I know myself well enough to know that if I don't make a concrete plan, then my goals just fall by the wayside.
I love feeling like I am getting to a more authentic place of living...that my actions are slowly mirroring the ideals of my heart. I want to live with integrity in what I feel is good and right with heavy doses of overflowing grace along the way.